Kabab Halla

photo of kebab halla on a colorful plate with rice on another plate in the background.

Kabab halla or kebab halla is a delicious Egyptian braised beef and onion stew, made with just a handful of ingredients that deliver on maximum flavor. Such a comfort dish!

Course Main Course

Cuisine Middle Eastern

Diet Gluten Free, Halal

Prep Time 10

Cook Time 15

Servings people

Calories 253kcal

Author Farah Abumaizar

Ingredients

1 lb boneless beef cut into large cubes (3-4 inches) 500g
salt and pepper for seasoning the beef
2 tablespoon olive oil
2-3 yellow onions, sliced 500g, 1 lb
4 garlic cloves, minced
1 teaspoon seven spices or allspice powder
1/2 teaspoon ground coriander
1/4 teaspoon cumin powder
1/4 teaspoon paprika powder
1/4 tsp black pepper powder
3 cardamom pods
3 cloves
2 bay leaves
1/2 cup water

Instructions

Pat beef cubes dry with a paper towel, and season all over with salt and pepper.
Heat the olive oil in a heavy bottomed pot on medium high, then add the beef in a single layer and brown on all sides, 6-8 minutes. Do this in batches. Transfer the beef to a plate.
Add the onions to the pot, and stir until they begin to soften 5 minutes. If they are sticking, add another splash of oil. Stir frequently.
Add the garlic, the seven spices, ground coriander, cumin, paprika, black pepper, cardamom, cloves and bay leaves and cook for 1 minute.
Return the beef to the pot along with any of its juices, then ad the water. Bring to a boil, then reduce heat to low..
Simmer, covered for 2.5-3 hours, or until the meat is fork tender, checking every 30 minutes to make sure the braise isn't too dry, and adding a splash of water to the pan if you need. (The beef should NOT be submerged in liquid).
Once beef is tender, uncover, increase heat to medium low and simmer for 20-30 minutes until sauce thickens. Taste, and add salt if needed.
Serve with pita bread to scoop or with rice on the side.

Video

Notes

Make sure you brown the beef cubes really well, this caramelizes the exterior of the meat which locks in the juices so it stays moist, and adds so much flavor to the base of the stew.

Take your time cooking the beef, you really want it to be tender and melt in your mouth, so that when you cut into it with a fork it immediately flakes apart.

Keep checking the liquid as the kebab halla cooks. You don't want all the liquid in the pan to dry out, but you also don't want the meat to be swimming in liquid.

Serving Instructions: Either pita bread or any flat bread for scooping, or with vermicelli rice on the side! You can also prepare a simple green salad on the side, like this fattouche.

Storing leftovers: Leftover Egyptian braised beef will last tightly covered in the fridge for 3-4 days. This also freezes so well, for up to 3 months in an airtight container. Thaw overnight in the fridge then reheat gently on the stovetop before enjoying.

Nutrition